If you’ve ever wished you could have homemade apple pie ready to go without peeling and slicing apples every time, canning apple pie filling is a skill worth learning.
It’s a wonderful way to preserve fresh apples when they’re in season, and it saves huge amounts of time later – especially around the holidays.
In this article, I’ll cover which apples work best, how to prepare them properly, the exact ingredients you need, and the step-by-step canning process.
If you’re new to preserving food, you can also check out my guide on canning for beginners.
Ingredients and Syrup Options
Here’s what goes into a tested-safe batch of apple pie filling (makes about 7 quarts):
- 6 quarts blanched apple slices
- 2 ¾ cups sugar
- ¾ cup ClearJel (regular, not instant) – the only USDA-approved thickener
- 2 ½ cups cold water
- 5 cups apple juice
- ½ cup bottled lemon juice
- Spices (optional): 1 tsp cinnamon and ½ tsp nutmeg
Do not use flour, cornstarch, tapioca, or Thick Gel. These have not been tested for safety and can make jars unstable.
Choosing the Right Apples
The kind of apple you use makes all the difference. Some varieties hold up beautifully during canning, while others fall apart.
Firm, tart apples are the best choice – they balance out the sweetness of the syrup and keep their shape after processing.
Good varieties include:
- Granny Smith
- Jonagold
- Jonathan
- Cortland
- Fuji
- Braeburn
Mixing different kinds (for example, Granny Smith with a sweeter Honeycrisp) creates a more complex flavor, but be sure each variety is firm enough to withstand heat.
Need more info on home canning?
I’ve put together a whole series of step-by-step guides to help you fill your shelves:
Preparing Apples for Canning
Getting your apples ready properly ensures the filling has the right color, flavor, and texture.
1. Wash, Peel, and Core: Start with clean, blemish-free fruit. Peel, core, and slice into ½-inch thick slices.
2. Prevent Browning: Place slices immediately into a bowl with 1 gallon of water + 6 Tbsp bottled lemon juice (or 1 tsp ascorbic acid). This keeps them from turning brown while you work.
3. Blanch the Apples: Drain and boil the apple slices in water for 1 minute. Drain again and keep warm in a covered pot.
This blanching step is required – it helps the slices stay firm and ensures they’re hot-packed safely.
Making the Filling Mixture
1. In a large pot, combine the sugar, ClearJel, cinnamon, nutmeg (if using), water, and apple juice. Stir constantly and cook over medium-high heat until the mixture thickens and begins to bubble.
2. Add the bottled lemon juice and boil for 1 more minute, stirring to keep it smooth.
3. Fold in the hot, drained apple slices and stir until they are heated through.
Can Apple Pie Filling in 7 Easy Steps (Boiling Water Canner)
Now you’re ready to fill jars and process them safely. Follow these tested steps for successful water bath canning:
Step 1: Fill the Jars
Ladle the hot apple pie filling into hot, clean jars. Be sure to leave 1 inch of headspace (the space between the food and the rim of the jar).
This extra space is important because the filling expands during processing.
Run a non-metallic spatula or bubble remover down the inside of each jar to release trapped air bubbles. Add or remove filling as needed to maintain the 1-inch headspace.
Finally, wipe the rims of the jars with a clean, damp cloth to remove any syrup residue – this helps the lids seal properly.
Place the lids on top and screw the bands down until they are just fingertip-tight (snug, but not over-tightened).
Step 2: Load the Canner
Place the filled jars onto the rack inside your boiling water bath canner. The jars must be upright and not touching one another to allow water to circulate around them evenly.
Make sure the jars are covered with at least 1–2 inches of water. If needed, add boiling water from a kettle to reach the correct level.
Step 3: Bring to a Rolling Boil
Cover the canner with its lid and bring the water to a full rolling boil. Only begin timing the processing once the water has reached this stage.
Maintaining a steady boil throughout the process ensures harmful microorganisms are destroyed.
Step 4: Process the Jars
Process the jars for the correct amount of time based on your altitude:
- 0–1,000 ft: 25 minutes
- 1,001–3,000 ft: 30 minutes
- 3,001–6,000 ft: 35 minutes
- 6,001–8,000 ft: 40 minutes
Keeping the water at a full rolling boil the entire time is essential. If the water drops below a boil, you must restart the timing once it comes back to a boil.
Step 5: Rest the Jars in Hot Water
When the processing time is finished, turn off the heat. Remove the canner lid and let the jars sit in the hot water for 5 minutes before lifting them out.
This short resting period helps equalize pressure inside the jars, reducing the chance of siphoning (filling bubbling out of the jars) and helping the lids seal properly.
Step 6: Remove and Cool
Use a jar lifter to carefully remove the jars from the canner, keeping them upright. Place them on a clean towel in a draft-free area. Do not tip the jars or tighten the bands.
Allow the jars to cool completely, undisturbed, for 12–24 hours. During this time, you’ll often hear the “ping” sound of lids sealing as the jars cool.
Step 7: Check Seals Before Storing
After cooling, remove the screw bands and check the seals. The lid should be concave (slightly dipped inward) and should not flex up or down when pressed.
- If sealed properly: Wipe down the jars, label with the date, and store in a cool, dark, dry place.
- If a jar did not seal: Refrigerate and use within a week, or reprocess within 24 hours using a new lid.
There is no tested USDA pressure canning option for apple pie filling. Always use the boiling water bath method with ClearJel as the thickener.
Preserving Quality After Canning
How you store your jars after canning matters for both quality and safety.
Where and How to Store Jars Safely
Store sealed jars in a clean, cool, dark, dry place – ideally 50–70°F (10–21°C).
Avoid spots near heat sources (furnace, oven, hot pipes), direct sunlight, garages/attics, or anywhere temperatures swing widely.
Do not store above 95°F; high heat quickly degrades quality and can lead to spoilage. Dampness can corrode lids and compromise seals.
If you must stack jars, don’t stack too high and place a firm, solid layer (e.g., a piece of cardboard or a tray) between tiers to protect seals.
Best Quality vs. How Long to Keep
For optimum eating quality, plan to use home-canned foods within 1 year. Warmer storage shortens quality life; light and heat speed color/flavor loss.
Labeling, Dating, and Removing Bands
After jars cool 12–24 hours:
- Remove screw bands and test seals (press center; it shouldn’t flex).
- Wash and dry lids and jars to remove any invisible syrup/food residue (residue can support mold on the outside).
- Store without bands; keep bands clean and dry for future use.
- Label and date each jar; rotate so the oldest gets used first.
If Jars Freeze or Conditions Aren’t Ideal
Accidental freezing doesn’t cause spoilage unless the seal breaks (expansion can pop a seal or crack glass).
Protect jars from freezing temps when possible; if freezing occurs, check seals closely before use.
Before You Open a Jar
As you pull a jar from storage, inspect it: the lid should be concave and tight, no leaking, no spurting on opening, no off-odors, no unusual bubbling, and no mold.
When in doubt, throw it out.
Using Your Canned Apple Pie Filling
Once you’ve got jars on the shelf, they’re good for way more than just pie. Here are different ways to use your filling depending on what you're making and how much you have on hand.
Pie-Making Basics: Portions and Baking Tips
For a standard 9-inch pie, use 1 quart (about 4–5 cups) of filling. If you're making a deep-dish pie, plan for 2 quarts (about 8 cups).
Pour the filling into an unbaked pie crust, add your top crust, and bake at 375°F for 45–50 minutes, or until the crust is golden and the filling is bubbling.
You can also use store-bought or homemade crust – whatever’s on hand.
Quick Dessert Ideas Using the Filling
Canned filling makes it easy to throw together simple desserts. Try it in:
- Crisps or crumbles with oats and butter on top
- Turnovers using puff pastry or pie dough
- Crescent roll “danishes” baked with a spoonful of filling in each roll
- Cinnamon rolls with apple pie filling baked inside
- Cobbler baked in a dish with biscuit or cake batter on top
Breakfast Boosters: Oatmeal, Pancakes, Yogurt
Warm a few spoonfuls and use it as a topping for:
- Oatmeal or steel-cut oats
- Pancakes, French toast, or waffles
- Greek yogurt with granola for a fast snack
Creative Additions to Ice Cream and Cakes
The filling also works as a:
- Warm topping for vanilla ice cream, with chopped nuts like pecans or walnuts
- Filling for layer cakes
- Drizzle over cheesecake or angel food cake
Alternative Uses: Crescent Rolls, Cheesecake, etc.
It’s also a great shortcut for:
- Mini pies in muffin tins
- Apple-stuffed crepes
- Dessert quesadillas with cinnamon sugar
- Cheesecake topping or swirl
Make the Most of Apple Season With Canning
If you’ve got access to fresh apples, now’s a good time to start canning.
With the right tools, a few safety steps, and a bit of planning, you can have shelves full of ready-to-use apple pie filling for months to come.
Whether you’re baking pies, throwing together last-minute desserts, or giving jars as gifts, this is one of those projects that pays off every time you reach for a jar.
Stick with the right ingredients (like ClearJel and bottled lemon juice), keep your process clean and consistent, and label your jars so nothing goes to waste.
Even if you’re new to canning, this is a good place to start – and once you do it once, you’ll probably make it a yearly habit.
FAQs
Can I use cornstarch instead of ClearJel or Thick Gel?
No. Cornstarch isn’t safe for canning because it can clump, separate, or interfere with heat distribution. Use only canning-approved thickeners like ClearJel or Thick Gel.
How do I know if my jars sealed properly?
Press down on the center of the lid. If it doesn’t flex and sounds tight when tapped, it’s sealed. If the lid pops up and down, the jar didn’t seal.
Is it okay to use fresh lemon juice instead of bottled?
No. Bottled lemon juice has a standardized acidity level, which is important for food safety in canning. Fresh lemon juice can vary and may not be safe.
How long does canned apple pie filling really last?
It’s best within 12 months for flavor and texture, but still safe to eat for up to 24 months if stored properly and the seal is intact.
What’s the best way to use leftover filling or syrup?
Leftover filling works great over ice cream, oatmeal, or yogurt. Extra syrup can be canned separately or used as a topping or sauce.